Kaffir Lime Leavesalso: ใบมะกรูด · makrut lime · lá chanh

Origin

Native to tropical Asia. The proper modern English name is 'makrut lime' — 'kaffir' has racial connotations and is being phased out in published cookbooks since 2020.

What it tastes like

Bright, floral, citrus-blossom; nothing like the lime fruit. The leaves are the prized part; the fruit zest is also used but the juice is too bitter to cook with.

How it's used

Torn (to release the oils) into Thai and Cambodian curries. Steeped whole in soups. Sliced thin into salads. Bruised and dropped into stir-fries.

Buying

Asian groceries sell them frozen (acceptable) and fresh (best, when in season). Dried leaves are flavourless — skip them.

Substitutes

Lime zest plus a tiny strip of lemon zest is the closest. Bay leaves are not a substitute, despite what some Western recipes claim.

Storage

Refrigerated in plastic, 2 weeks fresh. Frozen whole, 6 months — they thaw in seconds.